I’m in New York doing all sorts of things, one of which is to go through 100 years worth of family stuff that has been collected since my great grandparents. I have to decide what goes into a garage sale, what gets donated, what goes to the dump, and what gets boxed up into a nice clean plastic box and tucked away. Why do we humans collect so much stuff? […]
If I was sent to that proverbial island and there was one food I could take, it would be liver mousse. I can hear your collective gasp. Most people are reviled by the stuff, but I call it God’s pudding. It’s slightly sweet and very rich and I could eat it endlessly. It serves as the basis for all kinds of internationally popular and unpopular foods – depending on who […]
On Friday when I was showing you my adventures in thin crust pizza, one of the ingredients that I unloaded onto the crust was caramelized onions. And then it dawned on me that maybe not everyone knows how to caramelize onions… Do you know how? Do you want a quick little demo? Hm… I’ll take your silence as a yes. If I were to just go about my life throwing […]
Tenderloin. Is there anything better? Please name it. Go ahead… I’ll wait… …. …. …. That’s what I thought. Tenderloin…the stuff of Gods. There were dozens of deer aging in Paul Michael’s snazzy cement hanging room at deer camp. And he let me go in and pull the tenderloins from as many as I wanted. Christmas come early, I say! I took 6. There were a lot of mouths to […]
The Native Americans used to eat the warm heart of their prey in order to inherit their spirit. It was also a way to honor the animal, and use every part of it. So on my deer hunt in the Delta a few weeks ago, I decided to “go native.” And I’m glad I did. It was delicious. And it’s good for you. And all of the veteran hunters looked […]
Welcome to the final installment of my three part dinner series… After a full day of hunting on the ranch, and a full day of cooking by Paul, we finally got to eat the fruits of our labor. The ranch has a very beautiful interior, with lovely wood paneling and a cozy lodge atmosphere. The fireplace was especially nice and there were many of them… one in almost every […]
Welcome to part two of my three part dinner series… After we brought the hogs back to the ranch, Tim put them in a walk-in cooler. After debating, we decided to have the tenderloins for dinner rather than wait to let them age. So we brought them into the kitchen and got them ready for a marinade. My friend Paul, is quite the gourmand, and he was in charge of […]